Apple Crunch Muffins
1 1/2 cup
Flour, unbleached; sifted
1/2 cup Sugar
2 teaspoon Baking powder
1/2 teaspoon Salt
1 1/2 teaspoon Cinnamon, ground
1/4 cup Shortening, vegetable
1 large Egg; slightly beaten
1/2 cup Milk
1 cup Apples, tart-Peeled, cored and grated
NUT CRUNCH TOPPING
1/4 cup Sugar, brown
1/4 cup Pecans; chopped
1/2 teaspoon Cinnamon, ground
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form.
Combine egg and milk. Add to dry ingredients all at once,
stirring just enough to moisten.
Stir in apples.
Spoon batter into paper-lined 2 1/2-inch muffin-pan cups,
filling 2/3rds full. Sprinkle with nut crunch topping (see below.
Bake in 375° F. oven 25 minutes or until golden brown. Serve
hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground
cinnamon in small bowl.